Culinary Arts II - Grade 12

Students continue to develop skills needed to perform effectively in culinary arts and related occupations.

Emphasis on the supervision and management of the food industry. Included; beverages and their impact on sales, banquet and buffet procedures, front of the house operations, table service, proper planning, bulk food production and execution of large scale restaurant functions, nutrition planning and receiving control, and menu design. Other areas of concentration are breakfast cookery, sandwiches and canapés, hors d’oeuvres, salads, garde manger, including pates, terrines, sausage making and curing meats. International and American Regional cuisine, ingredients, advanced baking, pastries and food presentation are included.